Shelf Stable, Concentrated, Liquid Flavorings And Methods of Preparing Beverages With The Concentrated Liquid Flavorings

ABSTRACT

Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a divisional of U.S. application Ser. No.13/838,849, filed Mar. 15, 2013, which claims the benefit of U.S.Provisional Application No. 61/651,958, filed May 25, 2012, which areincorporated herein by reference in their entireties.

FIELD

The disclosure relates to shelf stable, concentrated, liquid flavorings,and particularly to shelf stable, concentrated, liquid flavorings thatare suitable for dilution with a beverage to provide a flavoredbeverage. The disclosure also relates to methods of preparing flavoredbeverages with the shelf-stable concentrated liquid flavorings.

BACKGROUND

Flavored coffee and beverages are widely accepted by consumers. Flavoredcoffee beverages can be prepared by the use of flavored roast and groundcoffee products or flavored instant coffee products. For example, driedcoffee products are widely available having vanilla, hazelnut, and otherflavor additives. These types of products are flavored by the coffeemanufacturer and are purchased by the consumers in an already flavoredform. These types of products do not allow for customization by theconsumer as to the desired amount or type of flavor in the product.

Coffee shops often sell flavored coffee beverages that are prepared bycombining liquid flavor syrups with an unflavored coffee or espressoproduct. For example, a hazelnut flavored latte can be provided byaddition of a liquid hazelnut flavor syrup to a latte beverage.Generally, the currently available liquid flavoring syrups are shelfstable due to a relatively acidic pH. Some commercial liquid flavoringshave a pH of about 4.6 or lower. The acidic pH is beneficial from amicrobial stability standpoint but is generally problematic due to therisk of causing curdling when added to a beverage containing a dairyliquid, such as cream or milk. Because of the low pH, baristas at coffeeshops typically add the flavor syrup to the coffee prior to addition ofmilk or other dairy liquids. By doing so, the flavor syrup is dispersedin the coffee, and the local effect on pH reduction by introduction ofthe acidic syrup is minimized. The milk or other dairy liquid can thenbe added to the flavored coffee with reduced risk of curdling.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a perspective view of a container showing a lid in a closedposition;

FIG. 2 is a schematic perspective view of the container of FIG. 1 beingsqueezed to dispense a jet of liquid therefrom into a container housinga second liquid;

FIG. 3 is an enlarged top plan view of a spout and nozzle of the lid ofFIG. 1;

FIG. 4 is an enlarged top plan view of a spout and nozzle of the lid ofFIG. 1;

FIG. 5 is a perspective view of an alternative container showing a lidin a closed position;

FIG. 6 is a perspective view of an alternative container showing a lidin a closed position;

FIG. 7 is a bottom perspective of a representation of the results of themixing ability test for tested nozzles showing beakers with varyinglevels of mixture;

FIG. 8 is a graph showing the difference of the Mass Flow between easyand hard forces for tested nozzles;

FIG. 9 is a graph showing the difference of the Momentum-Second betweeneasy and hard forces for tested nozzles;

FIG. 10 is an exploded perspective view of a container and lid inaccordance with another exemplary embodiment; and

FIG. 11 is a perspective view of the underside of the lid of FIG. 10.

DETAILED DESCRIPTION

Concentrated liquid flavorings and methods of preparing flavoredbeverages using the concentrated liquid flavorings are described herein.The concentrated liquid flavorings are shelf stable for prolongedstorage times, such as at least about three months, at ambienttemperatures (e.g., about 20° to about 25° C.). Shelf stability isprovided, at least in part, by acidic pH and/or reduced water activity.By one approach, the concentrated liquid flavorings are intended toprovide flavor to a beverage, such as coffee, tea, milk, or other savorybeverage. In one aspect, the concentrated liquid flavorings are providedin a convenient portable and dosable format that can be easily used by aconsumer to provide the desired type of flavor and flavor intensity to abeverage. For instance, a consumer could obtain a ready-to-drink coffeebeverage from a coffee shop and then dose the liquid flavoring into thebeverage to provide a flavored coffee beverage to their liking. Theconcentrated liquid flavorings provided herein offer a convenient andinexpensive way to prepare personalized beverages. While the disclosureis primarily directed to the use of the concentrated liquid flavoringsfor providing flavored beverages, use of the liquid flavorings toprovide desired flavor to a variety of food products is alsocontemplated.

Advantageously, the quantity of concentrated liquid flavoring needed toprovide a desired amount of flavor to a beverage is small due to thehigh concentration factor of the product. Therefore, the concentratedliquid flavorings have a low caloric content per serving, and additionof the small quantity of flavoring has a minimal impact on thetemperature of the beverage. For example, commercially available flavorsyrups which typically have a serving size of 30 mL per 8 oz. beveragecan lower the temperature of a beverage by about 10° F., whereas thesmaller serving size of the concentrated liquid flavorings describedherein (e.g., about 1 to about 3 mL, in another aspect about 1.5 toabout 2.5 mL, in another aspect about 2 mL per 8 oz. beverage) generallyresults in a temperature change of less than about 2° F.

It has been found that concentrated liquid flavorings having a pH ofless than about pH 5 can cause curdling in milk-containing beverages. Aswill be described in more detail herein, certain techniques ofdispersing the flavoring in the milk-containing beverages can be used toavoid or reduce the risk of curdling. However, it is generally desirablethat the concentrated liquid flavorings described herein have a pHgreater than about 3 because flavorings having a lower pH are atincreased risk of causing curdling regardless of the technique used todisperse the flavoring in the beverage.

By one approach, a concentrated liquid flavoring having a reduced pH isprovided. In one aspect, the reduced pH flavoring has a pH between about3.8 to about 4.5, in another aspect about 4.0 to about 4.5, and inanother aspect about 4.0 to about 4.2. The concentrated liquid flavoringhaving reduced pH comprises about 40 percent to about 90 percent water,about 2 percent to about 40 percent flavoring, about 0 to about 30percent non-aqueous liquid, and an amount of acidulant effective toprovide a pH between about 3.8 to about 4.5. In one aspect, theconcentrated liquid flavoring includes less than about 2.0 percentacidulant, in another aspect about 0.005 to about 1.5 percent acidulant,in another aspect about 0.02 to about 1.0 percent acidulant, and in yetanother aspect about 0.06 to about 0.09 percent acidulant by weight ofthe concentrated liquid flavoring. When a buffer is included in theconcentrated liquid flavoring, higher levels of acid may be includedwhile still providing the pH in the stated range. The reduced pHflavoring may further comprise sweetener, such as a nutritive ornon-nutritive sweetener, in an amount such that minimal or no sweetnessis provided to the beverage upon dilution.

By another approach, a concentrated liquid flavoring having reducedwater activity is provided. The concentrated liquid flavoring has awater activity of less than about 0.84, in another aspect less thanabout 0.80, and in another aspect less than about 0.76. The concentratedliquid flavoring having reduced water activity comprises about 5 percentto about 45 percent water, about 3 percent to about 40 percentflavoring, and at least about 40 percent sweetener. In one aspect, thesweetener can generally be added in an amount of at least about 40percent, in another aspect about 40 to about 80 percent, in anotheraspect about 40 to about 70 percent, and in yet another aspect about 40to about 60 percent. Other amounts of sweetener can also be included, ifdesired. The concentrated liquid flavoring may further include anon-aqueous liquid other than sweetener. The sweetener and non-aqueousliquid generally are included in amounts effective to provide aconcentrated liquid flavoring having the desired water activity. Thecombined amount of sweetener and non-aqueous liquid in the concentratedliquid flavoring is not particularly limited so long as the remainingingredients remain dissolved or homogeneously suspended in the flavoringthroughout the product's shelf life. At least in some applications, itmay be desirable to keep the non-aqueous liquid under about 30 percentby weight of the flavoring to avoid adverse impact on the taste of thefinished beverage, particularly for coffee beverages. In someapproaches, the flavorings having reduced water activity have a pHbetween about 5.0 to about 7.0, in another aspect about 5.0 to about6.5, in another aspect about 5.0 to about 5.5, in another aspect about5.0 to about 5.2, so that the flavorings can be added toprotein-containing beverages with minimal or no risk of causingcurdling.

As used herein, the phrase “liquid” refers to a non-gaseous, flowable,fluid composition at room temperature (i.e., about 20° to about 25° C.).By “shelf stable” it is meant that the concentrated liquid flavoring ismicrobially stable such that the concentrated flavoring has an aerobicplate count (APC) of less than about 5000 CFU/g, yeast and mold at alevel less than about 500 CFU/g, and coliforms at 0 MPN/g for at leastabout three months, in another aspect at least about six months, inanother aspect at least about eight months, in another aspect at leastabout ten months, and in yet another aspect at least about twelvemonths, when stored at room temperature in a sealed container. By someapproaches, the concentrated liquid flavoring is bactericidal andprevents germination of spores. As bacteria, yeast, and mold require acertain amount of available water for growth, controlling wateractivity—not just moisture content—is an effective way to controlmicrobial growth. A water activity of less than about 0.84 is beneficialto control bacterial growth and a water activity of less than about 0.76is beneficial to control yeast and mold growth.

The water activity of the flavoring can be measured with any suitabledevice, such as, for example, an AquaLab Water Activity Meter fromDecagon Devices, Inc. (Pullman, Wash.). An AquaLab Water Activity Meterwith Volatile Blocker should be used when the flavoring includes morethan about 10 percent propylene glycol and/or ethanol. Otherwater-activity reducing liquids can also be included in theconcentrates, if desired, so long as the liquid provides the desiredtaste profile in the final beverage.

As used herein, the term “concentrate” or “concentrated” means a liquidcomposition that can be diluted with an aqueous, potable liquid,typically a beverage, to provide a flavored beverage. In variousapproaches, the concentrated liquid flavoring is formulated to bediluted in a beverage by a factor of about 40 to about 160 times toprovide a flavored beverage, which can be, for example, an 8 ouncebeverage. By other approaches, the concentrated liquid flavoring can bediluted by a factor of about 80 to about 140 times, in another aspectabout 110 to about 130 times, in another aspect about 115 to about 125times, to provide a desired level of flavor intensity to a finalbeverage, which can be, for example, an 8 ounce beverage. The term“final flavored beverage” or “final beverage” as used herein means abeverage that has been prepared by diluting the concentrated liquidflavoring in a beverage to provide a flavored beverage in a potable,consumable form. In some aspects, the concentrated liquid flavoring isnon-potable due to flavor intensity. By way of example, the concentratedliquid flavoring may have a concentration of about 40× to about 160×(which is equivalent to about 1 part flavoring per about 39 partsbeverage to about 159 parts beverage to provide the flavored beverage).In one aspect, the flavor profile of the beverage is taken into accountwhen determining an appropriate level of dilution, and thusconcentration, of the flavoring. The dilution factor of the concentratedliquid flavoring can also be expressed as the amount necessary toprovide a single serving of concentrated liquid flavoring.

Particularly with respect to the reduced water activity flavorings, thesweetener may be any sugar or sugar alcohol effective to reduce thewater activity of the concentrated liquid flavoring. The sweetener canbe granular or in liquid form. Suitable sweeteners include fructose,glucose, sucrose, galactose, xylitol, mannitol, sorbitol, polyol,erythritol, maltitol, honey, corn syrup, high fructose corn syrup, thelike, and combinations thereof. The selection of sweetener and amount ofsweetener included in the concentrated liquid flavoring may depend, atleast in part, on the desired viscosity of the flavoring. In one aspect,the sweetener comprises a major portion of fructose, which has afavorable taste, high capacity for lowering water activity, and is arelatively inexpensive ingredient. Of course, other sweeteners may alsobe used, if desired. It was found that flavored beverages, particularlycoffee beverages, prepared from flavoring formulations containing amajor portion of fructose do not have a solvent taste that was found tooccur when major amounts of non-aqueous liquids, such as propyleneglycol or glycerin, were used.

By one approach, despite the possible inclusion of sweeteners (bothnutritive and non-nutritive) in the concentrated liquid flavoringsdescribed herein, the flavorings do not substantially contributesweetness to the beverage in which they are dispensed due to the highdilution factor of the products. Even though the reduced water activityflavorings generally are more heavily sweetened than the low pHflavorings described herein, the reduced water activity flavoringsdescribed herein have a sweetness level of about 50 to about 70 degreesBrix (in another aspect about 50 to about 65 degrees Brix, and inanother aspect about 55 to about 60 degrees Brix), but, upon dilution ina beverage, do not substantially contribute sweetness to the beverage.In one aspect, the concentrated liquid flavoring having a concentrationof about 40× to about 160× can be diluted in a beverage to deliver asweetness level equivalent to about 2 degrees Brix, in another aspectless than about 1.5 degrees Brix, and in another aspect less than about1 degree Brix. One degree Brix corresponds to 1 gram of sucrose in 100grams of aqueous solution.

For purposes of calculating the water content of the liquid flavoringsdescribed herein, the amount of water in the flavoring includes waterincluded as a separate ingredient as well as any water provided in anyingredients used in the concentrate. Generally, the concentrated liquidflavorings include about 5 to about 90 percent water. Reduced pHformulations generally include larger amounts of water than the reducedwater activity formulations. For example, concentrated liquid flavoringshaving a reduced pH generally include about 40 to about 90 percentwater, in another aspect about 60 to about 90 percent water, in anotheraspect about 65 to about 85 percent water, and in yet another aspectabout 70 to about 85 percent water, whereas the concentrated liquidflavorings having a reduced water activity generally include about 5 toabout 45 percent water, in another aspect about 15 to about 45 percentwater, and in yet another aspect about 20 to about 35 percent water.

In some aspects, the concentrated flavoring may further includenon-nutritive sweetener. Generally, the non-nutritive sweetener isprovided in a non-sweetening amount when diluted to provide the flavoredbeverage. It has been found that inclusion of non-nutritive sweetenersin non-sweetening amounts can improve the overall flavor perception ofthe beverages without providing a sweet flavor that is found undesirableby many consumers, particularly when the flavorings are added to coffee.Useful non-nutritive sweeteners include, for example, sucralose,aspartame, stevia, monatin, luo han guo, neotame, sucrose, RebaudiosideA (often referred to as “Reb A”), cyclamates (such as sodium cyclamate),acesulfame potassium, and combinations thereof.

The reduced pH and reduced water activity concentrated liquid flavoringsdescribed herein may further comprise a non-aqueous liquid (“NAL”). Asused herein, the term “NAL” excludes the sweetener. At least in someapproaches it has been found that keeping the amount of non-aqueousliquid below about 30 percent can be beneficial to avoid contributingoff flavor notes to the beverage. In one aspect, the concentrated liquidflavorings include a total non-aqueous liquid content of about 5 percentto about 30 percent, in another aspect about 5 percent to about 25percent, and in another aspect about 10 percent to about 20 percent byweight of the concentrated liquid flavoring. By “total non-aqueousliquid content” is meant the amount of any non-aqueous liquid from allsources except for the sweetener and specifically includes non-aqueousliquids contributed by the flavor component except for the flavor key ofthe flavor component. Exemplary NALs include, but are not limited to,propylene glycol, glycerol, triacetin, ethanol, ethyl acetate, benzylalcohol, vegetable oil, vitamin oil (e.g., Vitamin E, Vitamin A),isopropanol, 1,3-propanediol, and combinations thereof. In one aspect,selection of NAL for use in the beverage concentrates may depend, atleast in part, on the ability of the NAL to solubilize otheringredients, such as hydrophobic ingredients, of the flavoring or on theflavor provided by the NAL and the desired taste profile in the finalbeverage. In yet other instances, selection of NAL may also depend, atleast in part, on the viscosity and/or the desired density of theresulting concentrated liquid flavoring.

When included in the concentrated liquid flavorings, particularly thereduced pH flavorings described herein, the acidulant can include, forexample, any food grade organic or inorganic acid, such as but notlimited to sodium acid sulfate, citric acid, malic acid, succinic acid,acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaricacid, phosphoric acid, lactic acid, salts thereof, and combinationsthereof. The selection of the acidulant may depend, at least in part, onthe desired pH of the concentrated liquid flavoring. In another aspect,the amount of acidulant included in the concentrated liquid flavoringmay depend on the strength of the acid. For example, a larger quantityof lactic acid would be needed to reduce the pH of the concentratedliquid flavoring than a stronger acid, such as phosphoric acid. Byanother approach, the concentration factor of the concentrated liquidflavoring can be expressed as the level of dilution needed to obtain afinal beverage having a total acidity of less than about 0.002 percent,in another aspect less than about 0.0015 percent, in another aspect lessthan about 0.001 percent as contributed by the liquid flavoring. In someapproaches, the acidulant is sodium acid sulfate, which has the abilityto lower pH without increasing sour taste to the product. Also, from ataste perspective, sodium acid sulfate can be beneficially used incombination with “brown” flavors such as vanilla, coffee, and chocolate,although other acidulants can be used if desired.

The concentrated liquid flavorings described herein may be provided witha variety of different flavors, such as, for example, hazelnut, praline,vanilla, French vanilla, almond, caramel, pumpkin, crème brulee, mocha,mint, peppermint, gingerbread, toffee, Irish cream, cinnamon, maple,coconut, amaretto, chocolate, butterscotch, egg nog, tiramisu, praline,fruit (e.g., peach, raspberry, blueberry, lemon, strawberry, cherry,orange, lime), coffee, and tea, and combinations thereof. The flavor isprovided by a flavor component including a flavor key. The term “flavorkey,” as used herein, is the component that imparts the predominantflavor to the flavor component and includes flavor agents such asessential oils, flavor essences, flavor compounds, flavor modifier,flavor enhancer, and the like. The flavor key is exclusive of otheringredients of the flavor component, including carriers and emulsifiers,which do not impart the predominant flavor to the flavor component.

The concentrated liquid flavorings described herein, including both thereduced pH and reduced water activity flavorings, generally includeabout 2 to about 40 percent flavor component, in another aspect about 5to about 35 percent flavor component, in another aspect about 10 toabout 25 percent flavor component, and in another aspect about 12 toabout 20 percent flavor component. In some approaches, the concentratedliquid flavorings generally include about 0.1 to about 20.0 percentflavor key, in another aspect about 1 to about 15.0 percent flavor key,and in another aspect about 5 to about 15.0 percent flavor key. Theamount of flavor key included depends on the relative strength of theflavor key. For example, certain flavors like hazelnut and caramel arestronger than other flavors such as vanilla or chocolate. Accordingly,lesser amounts of the stronger flavors can be included, such as in anamount of about 0.1 to about 4 percent, whereas as greater amounts ofthe weaker flavors may need to be included, such as about 3 to about 10percent by weight of the concentrated liquid flavoring.

Because the concentrated liquid flavorings are formulated to be highlyconcentrated, the liquid flavorings comprise a much higher level offlavor component and flavor key than conventional concentrated liquidflavorings. In one approach, the low water activity concentrated liquidflavorings include a ratio of flavor component to carbohydrate nutritivesweetener of about 1:60 to about 1:1, in another aspect about 1:40 toabout 1:1, in another aspect about 1:20 to about 1:1, in another aspectabout 1:10 to about 1:1, and in another aspect about 1:5 to about 1:1.By another approach, the low water activity concentrated liquidflavorings have a ratio of flavor key to sweetener of about 1:800 toabout 1:2, in another aspect about 1:200 to about 1:2, in another aspectabout 1:100 to about 1:2, in another aspect about 1:50 to about 1:2, andin another aspect about 1:10 to about 1:2.

By one approach, the low pH concentrated liquid flavorings include aratio of flavor component to water of about 1:90 to about 1:1, inanother aspect about 1:45 to about 1:1 in another aspect about 1:20 toabout 1:1, in another aspect about 1:10 to about 1:1, and in anotheraspect about 1:5 to about 1:1. By another approach, the low pHconcentrated liquid flavorings have a ratio of flavor key to sweetenerof about 1:1600 to about 1:2, in another aspect about 1:800 to about1:2,in another aspect about 1:200 to about 1:2, in another aspect about1:100 to about 1:2, in another aspect about 1:50 to about 1:2, and inanother aspect about 1:10 to about 1:2. In yet another approach, the lowpH concentrated liquid includes a ratio of flavor component to acid ofabout 1:10 to about 1:0.0002, in another aspect about 1:5 to about1:0.0002, in another aspect about 1:1 to about 1:0.0002, and in anotheraspect about 1:0.1 to about 1:0.0002.

Flavor components useful in the concentrated liquid flavorings describedherein may include, for example, liquid flavor components (including,for example, alcohol-containing flavor components (e.g., thosecontaining ethanol, propylene glycol, 1,3-propanediol, glycerol, andcombinations thereof), and flavor emulsions (e.g., nano- andmicro-emulsions)) and powdered flavor components (including, forexample, extruded, spray-dried, agglomerated, freeze-dried, andencapsulated flavor components). The flavor components may also be inthe form of an extract, such as a fruit extract. The flavor componentscan be used alone or in various combinations to provide the concentratedliquid flavorings with a desired flavor profile.

A variety of commercially-available flavor components can be used, suchas those sold by Givaudan (Cincinnati, Ohio) and International Flavors &Fragrances Inc. (Dayton, N.J.). In some aspects, the precise amount offlavor component included in the composition may vary, at least in part,based on the concentration factor of the flavoring, the concentration offlavor key in the flavor component, and desired flavor profile of aflavored beverage prepared with the concentrated liquid flavoring.Generally, extruded and spray-dried flavor components can be included inthe flavorings in lesser amounts than alcohol-containing flavorcomponents and flavor emulsions because the extruded and spray-driedflavor components often include a larger percentage of flavor key.Exemplary recipes for flavor components are provided in Table 1 below.Of course, flavor components with other formulations may also be used,if desired.

TABLE 1 Exemplary Flavor Component Formulations Propylene Ethanol-Spray- Glycol Containing Flavor Extruded Dried Flavorings FlavoringsEmulsions Flavorings Flavorings Flavor key  1-20% 1-20%  1-10%   1-40%1-40% Water  0-10% 0-10% 70-80% — — Ethanol — 80-95%  — — — Propylene80-95% — —   0-4%  0-4% glycol Emulsifier — —  1-4% 0.1-10% — Carrier —— —   1-95% 1-95% Emulsion — — 15-20% — — stabilizer Preservation  0-2% 0-2%  0-2%   0-2%  0-2%

Many flavor components include one or more non-aqueous liquids,typically in the form of alcohols having one or more hydroxyl groups,including ethanol and propylene glycol, although others may be used, ifdesired. The flavor components may also include 1,3-propanediol, ifdesired.

When such flavor components are included in the concentrated liquidflavorings described herein, the non-aqueous liquid content of theflavor components is included in the calculation of the total NALcontent of the concentrated flavoring. For example, if a flavorcomponent has eighty percent propylene glycol and the flavor componentis included in the concentrated liquid flavoring at an amount of 30percent, the flavor component contributes 24 percent propylene glycol tothe total non-aqueous liquid content of the concentrated liquidflavoring.

Extruded and spray-dried flavor components often include a largepercentage of flavor key and carrier, such as corn syrup solids,maltodextrin, gum arabic, starch, and sugar solids. Extruded flavorcomponents can also include small amounts of alcohol and emulsifier, ifdesired. Flavor emulsions can also include carriers, such as, forexample, starch. In one aspect, the flavor emulsion does not includealcohol. In other aspects, the flavor emulsion may include low levels ofalcohol (e.g., propylene glycol, 1,3-propanediol, and ethanol). Avariety of emulsifiers can be used, such as but not limited to sucroseacetate isobutyrate and lecithin, and an emulsion stabilizer may beincluded, such as but not limited to gum acacia. Micro-emulsions ofteninclude a higher concentration of flavor key and generally can beincluded in lesser quantities than other flavor emulsions.

In yet another aspect, a variety of powdered flavor components may beincluded in the concentrated liquid flavoring. The form of the powderedflavor components is not particularly limited and can include, forexample, spray-dried, agglomerated, extruded, freeze-dried, andencapsulated flavor components. Suitable powdered flavor componentsinclude, for example, Natural & Artificial Tropical Punch from Givaudan(Cincinnati, Ohio), Natural & Artificial Orange from Symrise (Teterboro,N.J.), and Natural Lemon from Firmenich Inc. (Plainsboro, N.J.). Otherpowdered flavor components may also be used, if desired.

Optionally, colors can be included in the concentrated liquidflavorings. The colors can include artificial colors, natural colors, ora combination thereof and can be included in the range of 0 to about 0.2percent, in another aspect about 0.01 to 0.1 percent. In formulationsusing natural colors, a higher percent by weight of the color may beneeded to achieve desired color characteristics.

If desired, the concentrated liquid flavorings can include additionalcomponents, such as salts, preservatives, viscosifiers, surfactants,stimulants, antioxidants, caffeine, electrolytes (including salts),nutrients (e.g., vitamins and minerals), stabilizers, gums, and thelike. Preservatives, such as EDTA, sodium benzoate, potassium sorbate,sodium hexametaphosphate, nisin, natamycin, polylysine, and the like canbe included, if desired, but are generally not necessary for shelfstability due to the reduced water activity and/or reduced pH of theflavoring.

By one optional approach, buffer can be added to the flavoring toprovide for increased acid content at a desired pH. Use of buffer may beparticularly desired for more concentrated products. Buffer can be addedto the flavoring to adjust and/or maintain the pH of the flavoring.Depending on the amount of buffer used, a buffered flavoring may containsubstantially more acid than a similar, non-buffered flavoring at thesame pH. In one aspect, buffer may be included in an amount relative tothe acidulant content. Suitable buffers include, for example, aconjugated base of an acid, gluconate, acetate, phosphate or any salt ofan acid (e.g., sodium citrate and potassium citrate). In otherinstances, an undissociated salt of the acid can buffer the concentrate.

By virtue of balancing the amount of sweetener, water, flavoring, andoptional non-aqueous liquid in the system, the concentrated liquidflavoring can be added to a beverage in a relatively small quantity toprovide a desired amount of flavor to the beverage without impartingundesired sweetness to the beverage. In contrast, conventional liquidflavorings used by coffee shops generally need to be added to thebeverage in much larger quantities to provide the same level of flavorto a beverage. For example, several conventional flavorings, such asthose marketed under the TORANI® brand or Starbucks brand, have aserving size of 30 mL and contribute a large amount of sweetness to thebeverage.

In some approaches, particularly with respect to the reduced wateractivity flavorings described herein, the concentrated liquid flavoringscan be formulated to have increased viscosity relative to water. It hasbeen found that hydrophobic ingredients, such as hydrophobic flavorcomponents, are less likely to shock out of solution with increasedproduct density relative to water.

For example, the concentrated liquid flavorings can be formulated tohave Newtonian or non-Newtonian flow characteristics. Concentratedliquid flavorings that do not include gums or thickeners will haveNewtonian flow characteristics, meaning that the viscosity isindependent of the shear rate. Inclusion of, for example, xanthan orcertain other gums or thickeners can create pseudo-plastic and shearthinning characteristics of the flavorings. A drop in viscosity as theshear rate increases indicates that shear thinning is occurring.

In one aspect, the density of a concentrated liquid flavoring is about1.0 to about 1.3 at 20° C., such as using a Mettler-Toledo densitymeter. Generally the reduced pH flavorings have a density toward thelower end of that range and the reduced water activity flavorings have adensity toward the upper end of that range.

In one aspect, the viscosity of a concentrated liquid flavoring having areduced water activity, generally due to the large quantity ofsweetener, can be in the range of about 1 to about 900 cP, in anotheraspect about 100 to about 600 cP, in another aspect about 400 to about600 cP, and in another aspect about 500 to about 600 cP as measured witha Brookfield DV-II+ PRO viscometer with Enhanced UL (Ultra Low) Adapterwith spindle code 00 at 20° C.

In another aspect, the viscosity of a concentrated liquid flavoringhaving a reduced pH, generally due to the large quantity of water, canbe in the range of about 1 to about 900 cP, in another aspect about 1 toabout 500 cP, in another aspect about 1 to about 100 cP in anotheraspect about 1 to about 25 cP, in another aspect about 1 to about 10 cP,in another aspect about 1 to about 5 cP as measured with a BrookfieldDV-II+ PRO viscometer with Enhanced UL (Ultra Low) Adapter with spindlecode 00 at 20° C.

If the viscosity of the either concentrated liquid flavoring with low pHor low water activity has a non-Newtonian liquid viscosity (shear ratedependent), the viscosity may be about 7.5 to about 10,000 cP in anotheraspect about 100 to about 10,000 cP, in another aspect about 50 to about10,000 cP, in another aspect about 10 to about 10,000 cP, in anotheraspect about 7.5 to about 5,000 cP, in another aspect about 7.5 to about1000 cP, in another aspect about 7.5 to about 500 cP, in another aspectabout 7.5 to about 200 cP, in another aspect about 7.5 to about 100 cP,in another aspect about 7.5 to about 50 cP, and in another aspect about7.5 to about 40 cP. Viscosity is measured using Spindle S00 at 10 rpm at20° C. with a Brookfield DVII+ Pro Viscometer; however, if the machineregisters an error message using Spindle S00 for highly viscousconcentrates, Spindle S06 at 10 rpm at 20° C. should be used.

Incorporation into Beverages

The concentrated liquid flavorings described herein can be added tobeverages to add a desired amount of flavor to those beverages. In someaspects, the concentrated liquid flavorings may be non-potable, such asdue to the intensity of flavor or sweetness for the low water activityembodiments. The concentrated liquid flavorings are generally notintended to be added to water to provide a flavored beverage. Instead,the concentrated liquid flavorings are primarily useful for adding aparticular flavor or flavor profile to an existing beverage, such as acoffee or tea beverage. By some approaches, the concentrated flavoringcan be added to the beverage without stirring.

While the concentrated liquid flavorings are designed primarily for usein beverages, other uses are also contemplated. For example, theflavorings described herein can be added to a variety of food productsto add flavor to the food products. For example, the concentratesdescribed herein can be used to provide flavor to a variety of solid,semi-solid, and liquid food products, including, for example, yogurt,ice cream, milk, Italian ice, sherbet, pudding, cake, and otherdesserts. Appropriate ratios of the flavoring to food product orbeverage can readily be determined by one of ordinary skill in the art.

Packaging

The concentrated liquid flavorings provided herein, given the acidic pHor low water activity, do not require thermal treatments or mechanicaltreatments, such as pressure or ultrasound, to reduce microbial activityeither before or after packaging. By one approach, the concentratedliquid flavorings are advantageously suitable for cold filling whilemaintaining microbial stability throughout the product's shelf life atroom temperature. It is noted, however, that the compositions are notprecluded from receiving such treatments either unless those treatmentswould adversely affect the stability of ingredients in the compositions.The packaging for the concentrates also generally does not requireadditional chemical or irradiation treatment. The product, processingequipment, package and manufacturing environment should be subject togood manufacturing practices but need not be subject to asepticpackaging practices. As such, the concentrated flavorings describedherein can allow for reduced manufacturing costs.

The concentrated liquid flavorings described herein can be used with avariety of different types of containers. One exemplary container isdescribed in WO 2011/031985, which is incorporated herein by referencein its entirety. Other types of containers can also be used, if desired.In one aspect, the concentrated liquid flavorings may be packaged incontainers in an amount of about 1 to about 4 oz., in another aspect ofabout 1.25 to about 3 oz., in another aspect about 1.5 to about 2.0 oz.,with said quantity being sufficient to make at least about 24 servingsof flavored beverage.

Dispensing Flavoring into Beverages

When acidic liquids are mixed into beverages includingprotein-containing liquid, such as dairy liquids (e.g., milk, cream,half & half, or dairy creamer products) or milk substitutes (e.g.,almond milk, soy milk, or other non-dairy milk substitutes), there is arisk that the beverage will curdle. Proteins in dairy liquids and milksubstitutes will coagulate and curdle if they reach their isoelectricpoint. For example, the isoelectric point of casein is pH 4.6. The moreacidic the liquid, the greater the likelihood that curdling will occur.For example, an acidic liquid of pH 4.0 will very likely result incurdling upon introduction of the liquid to the beverage due to localreduction of the pH of the beverage.

Conventional flavor syrups for use in coffee beverages often have anacidic pH (e.g., around 4.3). Generally, it is recommended to add theseflavor syrup to the coffee prior to addition of milk or other dairyliquids. By doing so, the flavor syrup is first dispersed in the coffee,and the local effect of the syrup on pH reduction is minimized. The milkor other dairy liquid can then be added to the flavored coffee withreduced risk of curdling.

It has been surprisingly and unexpectedly found that mildly acidicliquids, such as concentrated liquid flavorings described herein havinga pH around 3.8 to 4.5 can be added to a dairy-containing beverage(i.e., after the dairy liquid has been added to the beverage) if theconcentrated liquid flavoring is added in a manner that allows theliquid to be rapidly dispersed in the beverage so as to minimizelocalized pH reduction upon adding the flavoring to the beverage.

By one approach, it was found that using a container or package that isconfigured to dispense the acidic flavoring in the form of a jet orpowerful stream allows the beverage and flavoring to mix generallyhomogenously due to the force of the jet without requiring stirring,such as with a spoon, or shaking to promote mixing. When using thiscontainer, no curdling occurs even though addition of the same liquidflavoring by pouring, such as from a spoon, may result in curdling. Oneexemplary container is described in WO 2011/031985.

By one approach, the container or package used to dispense the flavoringhas a self-mixing feature which allows the product to go into solutionquickly so that curdling is substantially avoided. By avoidance ofsubstantial curdling is meant that no coagulation occurs in the beveragethat is visible to the naked eye. In this respect, the self-mixingcomponent may include a nozzle member that allows one to dispense theflavoring in a strong jet or stream from the container or package. Thenozzle member has an opening therein. A jet of the liquid concentrate isthen dispensed from the container through the nozzle member, where thejet has a mass flow between 1.0 g/s and 3.0 g/s, or between 1.0 g/s and1.5 g/s. A target liquid within a target container is then impacted bythe jet such that the impact does not displace a significant amount offluid from within the target container. The target liquid and the liquidconcentrate are then mixed into a generally homogeneous mixture with thejet. Pressure to create the desired dispensing flow can be a function ofthe fluid viscosity. Exemplary valves are described in WO 2011/031985,including, for example, valves listed in Table 4 herein and LMS V25Engine 0.070 X Slit from Liquid Molding Systems, Inc. (“LMS”) ofMidland, Mich.

Exemplary embodiments of a suitable container 10 are illustrated inFIGS. 1-6. In these embodiments, container 10 includes closure 16 whichis a flip top cap having a base 24 and a cover 26. An underside of thebase 24 defines an opening therein configured to connect to the secondend 14 of the container 10 and fluidly connect to the interior of thecontainer 10. A top surface 28 of the base 24 includes a spout 30defining an outlet opening 31 extending outwardly therefrom. The spout30 extends the opening defined by the underside of the base 24 toprovide an exit or fluid flow path for the concentrated liquid flavoring20 stored in the interior of the container 10.

By one approach, the spout 30 includes a nozzle 32 disposed therein,such as across the fluid flow path, that is configured to restrict fluidflow from the container 10 to form a jet 34 of concentrated liquidflavoring 20. FIGS. 3 and 4 illustrate example forms of the nozzle 32for use in the container 10. In FIG. 3, the nozzle 32 includes agenerally flat plate 36 having a hole, bore, or orifice 38 therethrough.The bore 38 may be straight edged or have tapered walls. Alternatively,as shown in FIG. 4, the nozzle 32 includes a generally flat, flexibleplate 40, which may be composed of silicone or the like, having aplurality of slits 42 therein, and preferably two intersecting slits 42forming four generally triangular flaps 44. So configured, when thecontainer 10 is squeezed, such as by depressing the sidewall 18 at therecess 22, the concentrated liquid flavoring 20 is forced against thenozzle 32 which outwardly displaces the flaps 44 to allow theconcentrated liquid flavoring 20 to flow therethrough. The jet 34 ofconcentrated liquid flavoring formed by the nozzle 32 combines velocityand mass flow to impact a target liquid 43 within a target container 45to cause turbulence in the target liquid 43 and create a generallyuniform mixed end product without the use of extraneous utensils orshaking.

The cover 26 of the closure 16 is generally dome-shaped and configuredto fit over the spout 30 projecting from the base 24. In the illustratedform, the lid 26 is pivotably connected to the base 24 by a hinge 46.The lid 26 may further include a stopper 48 projecting from an interiorsurface 50 of the lid. Preferably, the stopper 48 is sized to fit snuglywithin the spout 30 to provide additional protection against unintendeddispensing of the concentrated liquid flavoring 20 or other leakage.Additionally in one form, the lid 26 can be configured to snap fit withthe base 24 to close off access to the interior 19 of the container 10.In this form, a recessed portion 52 can be provided in the base 24configured to be adjacent the cover 26 when the cover 26 is pivoted to aclosed position. The recessed portion 52 can then provide access to aledge 54 of the cover 26 so that a user can manipulate the ledge 54 toopen the cover 26.

An alternative exemplary embodiment of a container 110 is similar tothose of FIGS. 1-6, but includes a modified closure 116 and modifiedneck or second end 114 of the container 110 as illustrated in FIGS. 10and 11. Like the foregoing embodiment, the closure of the alternativeexemplary embodiment is a flip top cap having a base 124 and a hingedcover 126. An underside of the base 124 defines an opening thereinconfigured to connect to the second end 114 of the container 110 andfluidly connect to the interior of the container 110. A top surface 128of the base 124 includes a spout 130 defining an outlet opening 131extending outwardly therefrom. The spout 130 extends from the openingdefined by the underside of the base 124 to provide an exit or fluidflow path for the concentrated liquid flavoring stored in the interiorof the container 110. The spout 130 includes a nozzle 132 disposedtherein, such as across the fluid flow path, that is configured torestrict fluid flow from the container 110 to form a jet of concentratedliquid flavoring. The nozzle 132 can be of the types illustrated inFIGS. 3 and 4 and described herein.

Like the prior embodiment, the cover 126 of the closure 116 is generallydome shaped and configured to fit over the spout 130 projecting from thebase 124. The lid 126 may further include a stopper 148 projecting froman interior surface 150 of the lid. Preferably, the stopper 148 is sizedto snugly fit within the spout 130 to provide additional protectionagainst unintended dispensing of the concentrated liquid flavoring orother leakage. The stopper 148 can be a hollow, cylindrical projection,as illustrated in FIGS. 10 and 11. An optional inner plug 149 can bedisposed within the stopper 148 and may project further therefrom. Theinner plug 149 can contact the flexible plate 40 of the nozzle 32 torestrict movement of the plate 40 from a concave orientation, wherebythe flaps are closed, to a convex orientation, whereby the flaps are atleast partially open for dispensing. The inner plug 149 can furtherrestrict leakage or dripping from the interior of the container 110. Thestopper 148 and/or plug 149 cooperate with the nozzle 132 and/or thespout 130 to at least partially block fluid flow.

The stopper 148 can be configured to cooperate with the spout 130 toprovide one, two or more audible and/or tactile responses to a userduring closing. For example, sliding movement of the rearward portion ofthe stopper 148 past the rearward portion of the spout 130—closer to thehinge—can result in an audible and tactile response as the cover 126 ismoved toward a closed position. Further movement of the cover 126 towardits closed position can result in a second audible and tactile responseas the forward portion of the stopper slides past a forward portion ofthe spout 130—on an opposite side of the respective rearward portionsfrom the hinge. Preferably the second audible and tactile responseoccurs just prior to the cover 126 being fully closed. This can provideaudible and/or tactile feedback to the user that the cover 126 isclosed.

The cover 126 can be configured to snap fit with the base 124 to closeoff access to the interior of the container 110. In this form, arecessed portion 152 can be provided in the base 124 configured to beadjacent the cover 126 when the cover 126 is pivoted to a closedposition. The recessed portion 152 can then provide access to a ledge154 of the cover 126 so that a user can manipulate the ledge 154 to openthe cover 126.

To attach the closure 116 to the neck 114 of the container 110, the neck114 includes a circumferential, radially projecting inclined ramp 115. Askirt 117 depending from the underside of the base 124 of the closure116 includes an inwardly extending rib 119. The rib 119 is positioned onthe skirt 117 such that it can slide along and then to a position pastthe ramp 115 to attach the closure 116 to the neck 114. Preferably, theramp 115 is configured such that lesser force is required to attach theclosure 116 as compared to remove the closure 116. In order to limitrotational movement of the closure 116 once mounted on the container110, one or more axially extending and outwardly projectingprotuberances 121 are formed on the neck 114. Each protuberance 121 isreceived within a slot 123 formed in the skirt 117 of the closure 116.Engagement between side edges of the protuberance 121 and side edges ofthe slot 123 restrict rotation of the closure 116 and maintain theclosure 116 in a preferred orientation, particularly suitable whenportions of the closure 116 is designed to be substantially flush withthe sidewall 118 of the container 110. In the exemplary embodiment ofFIGS. 10 and 11, two protuberances 121 and two slots 123, each spaced180 degrees apart.

The containers described herein may have resilient sidewalls that permitthem to be squeezed to dispense the concentrated liquid flavoring orother contents. By resilient, it is meant that they return to or atleast substantially return to their original configuration when nolonger squeezed. Further, the containers may be provided with structurallimiters for limiting displacement of the sidewall, i.e., the degree towhich the sidewalls can be squeezed. This can advantageous contribute tothe consistency of the discharge of contents from the containers. Forexample, the foregoing depression can function as a limiter, whereby itcan contact the opposing portion of the sidewall to limit furthersqueezing of opposing sidewall portions together. The depth and/orthickness of the depression can be varied to provide the desired degreeof limiting. Other structural protuberances of one or both sidewalls(such as opposing depressions or protuberances) can function aslimiters, as can structural inserts.

Advantages and embodiments of the concentrated liquid flavoringcompositions described herein are further illustrated by the followingexamples; however, the particular conditions, processing schemes,materials, and amounts thereof recited in these examples, as well asother conditions and details, should not be construed to unduly limitthe compositions and methods described herein. All percentages andratios in this application are by weight unless otherwise indicated.

EXAMPLES Example 1

Reduced water activity concentrated liquid flavorings were preparedaccording to the formulas in Table 2 below.

TABLE 2 Amount (%) Ingredient A B C Water 15.0 17.9 12.9 Fructose 50.040.0 Sucrose 45.0 Xylitol 10.0 10.0 Propylene Glycol Sucralose (25%solution) Flavor (contains 34.9 32.0 32.0 ~60% PG) Potassium sorbate 0.10.1 0.1 (granules) Brix 57.1 46.5 36.9 Acid 0.010 0.008 0.009 SpecificGravity 1.27196 1.21295 1.16288 Density 1.27196 1.21295 1.16288 TA 0.20.2 0.2

Example 2

A concentrated liquid flavoring having a low pH was prepared accordingto the formula in Table 3 below.

TABLE 3 Ingredient Amount (%) Water 56.62 Sodium acid sulfate 0.08Sucralose (25% solution) 0.3 Flavor (contains ~60% PG) 42.9 Potassiumsorbate 0.1 (granules) Brix 8.8 Acid 0.001 Specific Gravity 1.03490Density 1.03490 TA 0

Example 3

A concentrated liquid flavoring (2.2 g; pH 3.9) was added to brewedGevalia Kenya coffee (240 g; pH 4.6) at a temperature of about 160° F.and 2 percent milk (15 g; pH 6.7) in a variety of ways to determine ifthe addition of the flavoring caused the milk to curdle. The flavoringwas dispensed using a container having a nozzle as described in WO2011/031985 or by pouring the flavoring from a spoon into the beverage.

Sample A: Coffee was poured into a cup, milk was poured into the coffee,and flavoring was dosed from the container into the coffee. No curdlingoccurred.

Sample B: Coffee was poured into a cup, milk was poured into the coffee,and flavoring was poured from a spoon into the coffee. No curdlingoccurred.

Sample C: Milk was poured into a cup, coffee was poured into the milk,and then the flavoring was dosed from the container into the coffee. Nocurdling occurred.

Sample D: Milk was poured into a cup, coffee was poured into the milk,and then the flavoring was poured from a spoon into the coffee. Nocurdling occurred.

Sample E: Milk was poured into the coffee and then flavoring was dosedfrom the container into the coffee. No curdling occurred.

Sample F: Milk was poured into the coffee and then flavoring was pouredfrom a spoon into the coffee. The milk in the cup curdled.

Example 4

A concentrated liquid flavoring (2.2 g or 5.0 g; pH 4.2) was added tobrewed Gevalia Kenya coffee (240 g; pH 4.6) at a temperature of about160° F. and 2 percent milk (15 g; pH 6.7) in a variety of ways todetermine if the addition of the flavoring caused the milk to curdle.Each experiment was performed twice, once using 2.2 g flavoring and theother using 5.0 g flavoring. The flavoring was dispensed using acontainer having a nozzle as described in WO 2011/031985.

Sample A: Coffee was poured into a cup, milk was poured into the coffee,and flavoring was dosed from the container into the coffee. No curdlingoccurred at either dose of flavoring.

Sample B: Milk was poured into a cup, coffee was poured into the milk,and then the flavoring was dosed from the container into the coffee. Nocurdling occurred at either dose of flavoring.

Sample C: Milk was poured into the coffee and then flavoring was dosedfrom the container into the coffee. No curdling occurred at either doseof flavoring.

Example 5

A concentrated liquid flavoring (2.2 g or 5.0 g; pH 4.2) was added tobrewed Maxwell House Original coffee (240 g; pH 6.7) at a temperature ofabout 160° F. and 2 percent milk (15 g; pH 6.7) in a variety of ways todetermine if the addition of the flavoring causes the milk to curdle.Each experiment was performed twice, once using 2.2 g flavoring and theother using 5.0 g flavoring. The flavoring was dispensed using acontainer having a nozzle as described in WO 2011/031985.

Sample A: Coffee was poured into a cup, milk was poured into the coffee,and flavoring was dosed from the container into the coffee. No curdlingoccurred at either dose of flavoring.

Sample B: Milk was poured into a cup, coffee was poured into the milk,and then the flavoring was dosed from the container into the coffee. Nocurdling occurred at either dose of flavoring.

Sample C: Milk was poured into the coffee and then flavoring was dosedfrom the container into the coffee. No curdling occurred at either doseof flavoring.

Example 6

Tests were performed using a variety of nozzles as the discharge openingin a container made from high-density polyethylene (HDPE) and ethylenevinyl alcohol (EVOH) with a capacity of approximately 60 cc. Table 4below shows the nozzles tested and the abbreviation used for each.

TABLE 4 Nozzles Tested Long Name Abbreviation SLA Square Edge Orifice0.015″ O_015 SLA Square Edge Orifice 0.020″ O_020 SLA Square EdgeOrifice 0.025″ O_025 LMS V21 Engine 0.070″ X Slit V21_070 LMS V21 Engine0.100″ X Slit V21_100 LMS V21 Engine 0.145″ X Slit V21_145 LMS V21Engine 0.200″ X Slit V21_200

The SLA Square Edge Orifice nozzles each have a front plate with astraight-edged circular opening therethrough, and were made usingstereolithography. The number following the opening identification isthe approximate diameter of the opening. The LMS refers to a siliconevalve disposed in a nozzle having an X shaped slit therethrough, and isavailable from Liquid Molding Systems, Inc. (“LMS”) of Midland, Mich.The slit is designed to flex to allow product to be dispensed from thecontainer and at least partially return to its original position to sealagainst unwanted flow of the liquid through the valve. Thisadvantageously protects against dripping of the liquid stored in thecontainer. The number following is the approximate length of eachsegment of the X slit. When combined with the containers describedherein, the valve is believed to permit atmospheric gasses to flow intothe container body during a cleaning phase when the squeeze force isreleased effective to clean the valve and upstream portions of an exitpath through the container and/or closure. Further, such a combinationis believed to provide for controllable flow of the liquid when thevalve is generally downwardly directed such that gases which enterduring the cleaning phase are remote from the exit path. Anothersuitable valve is the LMS V25 Engine 0.070 X Slit.

An important feature for the nozzle is the ability to mix the dispelledconcentrated liquid flavoring with the target liquid using only theforce created by spraying the concentrated liquid flavoring into thewater. Acidity (pH) levels can be utilized to evaluate how well twoliquids have been mixed. A jet of the dispensed liquid, however, tendsto shoot to the bottom of the target container and then swirl back up tothe top of the target liquid, which greatly reduces the color differencebetween the bands. Advantageously, pH levels can also be utilized inreal time to determine mixture composition. Testing included dispensing4 cc of an exemplary liquid in 500 ml of DI H₂O at room temperature of25° C. The pour was done from a small shot glass, while the jet wasproduced by a 6 cc syringe with an approximately 0.050 inch opening.Mixing refers to a Magnastir mixer until steady state was achieved.

TABLE 5 pH Mixing Data Pour Jet Rep 1 Rep 2 Slow (~1.5 s) Med (~1 s)Fast (~0.5 s) Time Bottom Top Bottom Top Bottom Top Bottom Top BottomTop 0 5.42 5.34 5.40 5.64 5.50 5.54 5.54 5.48 5.56 5.59 5 3.57 4.90 3.525.00 3.19 4.10 3.30 3.70 2.81 2.90 10 3.37 4.70 3.33 4.80 2.97 3.20 3.253.45 2.78 2.80 15 3.33 4.70 3.22 4.70 3.00 3.10 3.27 3.40 2.77 2.78 203.32 4.60 3.16 4.70 3.01 3.10 3.13 3.30 2.75 2.80 25 3.31 4.60 3.12 4.703.01 3.08 3.08 3.20 2.74 2.80 30 3.31 4.50 3.10 4.70 3.01 3.07 3.06 3.182.73 2.75 35 3.30 4.30 3.09 4.70 3.00 3.06 3.05 3.17 2.72 2.75 40 3.284.25 3.10 4.70 3.00 3.07 3.06 3.17 2.71 2.70 Mixed 2.78 2.70 2.67 2.702.65

After forty seconds, the pour produces results of pH 3.28 on the bottomand pH 4.25 on the top in the first rep and pH 3.10 and 4.70 on the topin the second rep. The jet, however, was tested using a slow, a medium,and a fast dispense. After forty seconds, the slow dispense resulted inpH 3.07 on the bottom and pH 3.17 on the top, the medium dispenseresulted in pH 3.06 on the bottom and pH 3.17 on the top, and the fastdispense resulted in pH 2.71 on the bottom and pH 2.70 on the top.Accordingly, these results show the effectiveness of utilizing a jet tomix a concentrated liquid flavoring with the target liquid. In someapproaches, an effective jet of dispensed liquid can therefore provide amixture having a variance of pH between the top and the bottom of acontainer of less than about 0.3. In fact, this result was achievedwithin 10 seconds of dispense.

Accordingly, each nozzle was tested to determine a Mixing Ability Value.The Mixing Ability Value is a visual test measured on a scale of 1-4where 1 is excellent, 2 is good, 3 is fair, and 4 is poor. Poorcoincides with a container having unmixed layers of liquid, i.e., awater layer resting on the concentrated liquid flavoring layer, or anotherwise inoperable nozzle. Fair coincides with a container having asmall amount of mixing between the water and the concentrated liquidflavoring, but ultimately having distinct layers of concentrated liquidflavoring and water, or the nozzle operates poorly for some reason. Goodcoincides with a container having desirable mixing over more than halfof the container while also having small layers of water andconcentrated liquid flavoring on either side of the mixed liquid.Excellent coincides with a desirable and well mixed liquid with nosignificant or minor, readily-identifiable separation of layers ofconcentrated liquid flavoring or water.

The test dispensed 4 cc of a colored liquid, which contained 125 gcitric acid in 500 g H20, 5 percent SN949603 (Flavor), and 1.09 g/ccBlue #2 into a glass 250 ml Beaker having 240 ml of water therein. Theliquid had a viscosity of approximately 4 centipoises. Table 6A belowshows the results of the mixing test and the Mixing Ability Value ofeach nozzle.

TABLE 6A Mixing Ability Value of each nozzle Nozzle Mixing Ability ValueO_015 3 O_020 2 O_025 1 V21_070 1 V21_100 1 V21_145 2 V21_200 2

As illustrated in FIG. 7, a representation of the resulting beaker ofthe mixing ability test for each tested nozzle is shown. Dashed lineshave been added to indicate the approximate boundaries betweenreadily-identifiable, separate layers. From the above table and thedrawings in FIG. 7, the 0.025 inch diameter Square Edge Orifice, the0.070 inch X Slit, and the 0.100 inch X Slit all produced mixed liquidswith an excellent Mixing Ability Value where the beaker displayed ahomogeneous mixture with a generally uniform color throughout. The 0.020inch diameter Square Edge Orifice, the 0.145 inch X Slit, and the 0.200inch X Slit produced mixed liquids with a good Mixing Ability Value,where there were small layers of water and colored liquid visible afterthe 4 cc of colored liquid had been dispensed. The 0.015 inch SquareEdge Orifice produced a mixed liquid that would have qualified for agood Mixing Ability Value, but was given a poor Mixing Ability Value dueto the amount of time it took to dispense the 4 cc of colored liquid,which was viewed as undesirable to a potential consumer.

Another test measured the Mixing Ability Value based upon the squeezepressure by injecting a pulse of air into the container with variousvalve configurations. More specifically, the test was performed for acalibrated “easy,” “medium,” and “hard” simulated squeeze. A pulse ofpressurized air injected into the container simulates a squeeze force(although the test does not actually squeeze the sidewalls). At thestart of every test repetition, an air pressure regulator is set to thedesired pressure. The output from the air pressure regulator isconnected via tubing to a pressure tight fitting set into an apertureformed in the center portion of the bottom of the container. Thecontainer can be between about 10 degrees and 0 degrees from vertical.About 2 feet of 5/32″ tubing extends from a pneumatic push button valvedownstream of the air pressure regulator to the pressure tight fitting.The container is filled for each test to its preferred maximum volume(which can be less than the total volume of the container). The pushbutton is depressed a time calculated to result in a target dosagevolume. The nozzle of the container is disposed between 2 and 4 inchesabove the target. This same protocol was used to determine otherparameters associated with simulated squeezes, discussed herein.

The results are consistent with the actual squeeze testing, and showthat the larger X Slit nozzles cause more splashing. For the simulatedsqueeze examples herein, the time was that required to dispense 4 cc ofliquid from a container having about 49 cc of liquid in a total volumeof about 65 cc. The container had the shape similar to that illustratedin FIG. 6, a 24-410 screw cap for holding the nozzle, a high densitypolyethylene wall with a thickness of about 0.03 inches, a span from thebottom of the container to the valve of about 3 inches, a thickness ofabout 1.1 thick and about 2.25 inches at maximum width with a neck ofabout an inch in diameter. The concentrate had a density of about 1.1gm/cc, 4 cP and color sufficient to provide an indication of color inthe final beverage. The results of the simulated Mixing Ability Valueare set forth in below Table 6B.

TABLE 6B Mixing Ability Value of each nozzle (simulated squeeze) EasyMedium Hard Squeeze Squeeze Squeeze Average Pressure Pressure PressureMixing (40) (60) (100) Ability Nozzle (inch WC) (inch WC) (inch WC)Value O_015 1 2 2 1.67 O_020 2 2 1 1.67 O_025 2 1 1 1.33 V21_070 3 2 12.00 V21_100 2 1 1 1.33 V21_145 3 1 1 1.67 V21_200 1 1 1 1.00

The average velocity of each nozzle was then calculated using both aneasy and a hard force. For each nozzle, a bottle with water therein waspositioned horizontally at a height of 7 inches from a surface. Thedesired force was then applied and the distance to the center of theresulting water mark was measured within 0.25 ft. Air resistance wasneglected. This was performed three times for each nozzle with bothforces. The averages are displayed in Table 7 below.

TABLE 7 The average velocity calculated for each nozzle using an easyforce and a hard force Velocity Velocity Nozzle (mm/s) (Easy) (mm/s)(Hard) O_015 5734 7867 O_020 6000 8134 O_025 6400 7467 V21_070 6400 7467V21_100 5600 8134 V21_145 4934 6134 V21_200 4000 5334

Each nozzle was then tested to determine how many grams per second ofliquid are dispensed through the nozzle for both the easy and hardforces. The force was applied for three seconds and the mass of thedispelled fluid was weighed. This value was then divided by three tofind the grams dispelled per second. Table 8 below displays the results.

TABLE 8 Mass flow for easy and hard forces for each nozzle Mass FlowMass Flow Nozzle (g/s) (Easy) (g/s) (Hard) O_015 0.66 0.83 O_020 1.241.44 O_025 1.38 1.78 V21_070 1.39 2.11 V21_100 2.47 3.75 V21_145 2.364.16 V21_200 2.49 4.70

As illustrated in FIG. 8, the graph shows the difference of the massflow between the easy and hard forces for each of the nozzles. Whenapplied to a concentrated liquid flavoring setting, a relatively smalldelta value for mass flow is desirable because this means that aconsumer will dispense a generally equal amount of concentrated liquidflavoring even when differing squeeze forces are used. Thisadvantageously supplies an approximately uniform mixture amount, whichwhen applied in a beverage setting directly impacts taste, for equalsqueeze times with differing squeeze forces. As shown, the 0.100 inch,the 0.145 inch, and the 0.200 inch X Slit openings dispensesignificantly more grams per second, but also have a higher differencebetween the easy and hard forces, making a uniform squeeze force moreimportant when dispensing the product to produce consistent mixtures.

The mass flow for each nozzle can then be utilized to calculate the timeit takes to dispense 1 cubic centimeter (cc) of liquid. The test wasperformed with water, which has the property of 1 gram is equal to 1cubic centimeter. Accordingly, one divided by the mass flow values aboveprovides the time to dispense 1 cc of liquid through each nozzle. Thesevalues are shown in Table 9A below.

TABLE 9A Time to Dispense 1 cubic centimeter of liquid for easy and hardforces for each nozzle Time to Dispense Time to Dispense Nozzle 1 cc (s)(Easy) 1 cc (s) (Hard) O_015 1.52 1.20 O_020 0.81 0.69 O_025 0.72 0.56V21_070 0.72 0.47 V21_100 0.40 0.27 V21_145 0.42 0.24 V21_200 0.40 0.21

Ease of use testing showed that a reasonable range of time fordispensing a dose of liquid is from about 0.3 seconds to about 3.0seconds, which includes times that a consumer can control dispensing theconcentrated liquid flavoring or would be willing to tolerate to get areasonably determined amount of the concentrated liquid flavoring. Arange of about 0.5 sec per cc to about 0.8 sec per cc provides asufficient amount of time from a user reaction standpoint, with astandard dose of approximately 2 cc per 240 ml or approximately 4 cc fora standard size water bottle, while also not being overly cumbersome bytaking too long to dispense the standard dose. The 0.020 inch SquareEdge Orifice, the 0.025 inch Square Edge Orifice, and the 0.070 inch XSlit reasonably performed within these values regardless of whether aneasy or a hard force was utilized. A dispense test and calculations wereperformed using “easy,” “medium,” and “hard” air injections to simulatecorresponding squeeze forces in order to calculate the amount of timerequired to dispense 4 cc of beverage concentrate from a containerhaving about 49 cc of concentrate in a total volume of about 65 cc.First, the mass flow rate is determined by placing the containerupside-down and spaced about 6 inches above a catchment tray disposed ona load cell of an Instron. The aforementioned pressure applicationsystem then simulates the squeeze force for an “easy,” “medium,” and“hard” squeeze. The output from the Instron can be analyzed to determinethe mass flow rate. Second, the mass flow rate can then be used tocalculate the time required to dispense a desired volume of concentrate,e.g., 2 cc, 4 cc, etc.

Generally, the dispense time should not be too long (as this candisadvantageously result in greater variance and less consistency in theamount dispensed) nor should the dispense time be too short (as this candisadvantageously lead to an inability to customize the amount dispensedwithin a reasonable range). The time to dispense can be measured on ascale of 1 to 4, where 1 is a readily controllable quantity or dose thatis of sufficient duration to permit some customization without too muchvariation (e.g., an average of between 1-3 seconds for 4 cc); 2 is adose that is of slightly longer or shorter duration but is stillcontrollable (e.g., an average of between 0.3 and 1 or between 3 and 4seconds for 4 cc); 3 is a dose that is difficult to control given thatit is either too short or too long in duration, permitting eitherminimal opportunity for customization or too large of an opportunity forcustomization (e.g., an average of about 0.3 (with some but not alldatapoints being less than 0.3) or between about 4 and 10 for 4 cc); and4 is a dose that is even more difficult to control for the same reasonsas for 3 (e.g., an average of less than 0.3 (with all datapoints beingless than 0.3) or greater than 10 seconds for 4 cc). The resultingDispense Time Rating is then determined based upon an average of the“easy,” “medium,” and “hard” simulated squeezes. The results set forthin Table 9B.

TABLE 9B Time to dispense 4 cc of beverage concentrate (simulatedsqueeze) Easy Medium Hard Squeeze Squeeze Squeeze Pressure PressurePressure (40) (60) (100) Average Nozzle (inch WC) (inch WC) (inch WC)Time Rating O_015 13.3 13.3 6.7 11.1 4 O_020 4.0 3.3 2.9 3.4 2 O_025 2.52.5 2.0 2.3 1 V21_070 3.3 2.0 1.3 2.2 1 V21_100 0.5 0.4 .2 0.3 2 V21_1450.3 <0.3 <0.3 0.3 3 V21_200 <0.3 <0.3 <0.3 <0.3 4

The SLA nozzle circular opening areas were calculated using πr². Theareas of the X Slits were calculated by multiplying the calculateddispense quantity by one thousand and dividing by the calculatedvelocity for both the easy and the hard force.

Finally, the momentum-second was calculated for each nozzle using boththe easy and the hard force. This is calculated by multiplying thecalculated mass flow by the calculated velocity. Table 10A belowdisplays these values.

TABLE 10A Momentum-second of each nozzle for easy and hard forces(actual squeeze) Momentum * Momentum * Nozzle Second (Easy) Second(Hard) O_015 3803 6556 O_020 7420 11686 O_025 8854 15457 V21_070 887515781 V21_100 13852 30502 V21_145 11660 25496 V21_200 9961 25068

The momentum-second of each nozzle was also determined using theabove-referenced procedure for generating “easy,” “medium,” and “hard”simulated squeezes using a pulse of pressurized air. The mass flow rate(set forth in Table 10B) was multiplied by the velocity (set forth inTable 10C) to provide the momentum-second for the simulated squeezes(set forth in Table 10D).

TABLE 10B Mass flow rate (g/s) of each nozzle for simulated squeezesEasy Medium Hard Average Squeeze Squeeze Squeeze Mass Pressure PressurePressure Flow (40) (60) (100) Rate Nozzle (inch WC) (inch WC) (inch WC)(g/s) O_015 0.3 0.3 0.6 0.4 O_020 1.0 1.2 1.4 1.2 O_025 1.6 1.6 2.0 1.7V21_070 1.2 2.0 3.0 2.1 V21_100 8.0 11.3 25 14.8 V21_145 14.0 X X XV21_200 X X X X

TABLE 10C Initial Velocity (mm/s) of each nozzle for simulated squeezesEasy Medium Hard Squeeze Squeeze Squeeze Average Pressure PressurePressure Initial (40) (60) (100) Velocity Nozzle (inch WC) (inch WC)(inch WC) (mm/s) O_015 2400 4000 5600 4000 O_020 4000 5600 7200 5600O_025 4000 4800 6000 4934 V21_070 4400 5200 7600 5734 V21_100 4400 48006400 5200 V21_145 4000 4800 6400 5067 V21_200 4000 4800 5600 4800

TABLE 10D Momentum-second of each nozzle for easy, medium and hardsimulated squeezes Easy Medium Hard Squeeze Squeeze Squeeze PressurePressure Pressure Average (40) (60) (100) Momentum * Nozzle (inch WC)(inch WC) (inch WC) Second O_015 720 1200 3360 1760 O_020 4000 672010081 6934 O_025 6400 7680 12001 8694 V21_070 5280 10401 22801 12827V21_100 35202 54403 160010 83205 V21_145 56003 X X X V21_200 X X X X

Momentum-second values correlate to the mixing ability of a jet ofliquid exiting a nozzle because it is the product of the mass flow andthe velocity, so it is the amount and speed of liquid being dispensedfrom the container. Testing, however, has shown that a range of meansthat a consumer will dispense a generally equal amount of concentratedliquid flavoring even when differing squeeze forces are used. Thisadvantageously supplies an approximately uniform mixture for equalsqueeze times with differing squeeze forces. The results for the actualand simulated squeezes are consistent. As shown above, mimicking theperformance of an orifice with a valve can result in more consistentmomentum-second values for easy versus hard squeezes, as well as for arange of simulated squeezes, while also providing the anti-dripfunctionality of the valve.

As illustrated in FIG. 9, the graph shows the difference for theMomentum-Second values between the easy and hard forces for each nozzle.When applied to a concentrated liquid flavoring setting, momentum-secondhaving a relatively small delta value for Momentum-Second is desirablebecause a delta value of zero coincides with a constant momentum-secondregardless of squeeze force. A delta momentum-second value of less thanapproximately 10,000, and preferably 8,000 provides a sufficiently smallvariance in momentum-second between an easy force and a hard force sothat a jet produced by a container having this range will have agenerally equal energy impacting a target liquid, which will produce agenerally equal mixture. As shown, all of the Orifice openings and the0.070 inch X Slit produced a Δ momentum-second that would producegenerally comparable mixtures whether utilizing a hard force and an easyforce. Other acceptable delta momentum-second values can be about 17,000or less, or about 12,000 or less.

The foregoing descriptions are not intended to represent the only formsof the concentrated liquid flavorings in regard to the details offormulation. The percentages provided herein are by weight unless statedotherwise. Changes in form and in proportion of parts, as well as thesubstitution of equivalents, are contemplated as circumstances maysuggest or render expedient. Similarly, while beverage concentrates andmethods have been described herein in conjunction with specificembodiments, many alternatives, modifications, and variations will beapparent to those skilled in the art in light of the foregoingdescription.

What is claimed is:
 1. A concentrated liquid flavoring comprising: about10 to about 90 percent water; about 2 to about 40 percent flavorcomponent, the flavor component comprising a flavor key in an amounteffective to provide about 0.1 to about 10 percent flavor key by weightof the concentrated liquid flavoring, and an amount of sweetenereffective to provide the flavoring with a sweetness of about 50 to about65 degrees Brix, the concentrated liquid flavoring having a pH of about5.0 to about 7.0.
 2. The concentrated liquid flavoring according toclaim 1, wherein the amount of sweetener in the flavoring is effectiveto provide less than 2 degree Brix to a beverage when the concentratedliquid flavoring is diluted in a beverage at a ratio of about 1:40 toabout 1:160.
 3. The concentrated liquid flavoring according to claim 1,wherein the flavoring has a water activity of less than about 0.76. 4.The concentrated liquid flavoring according to claim 1, wherein theflavoring further comprises less than about 30 percent non-aqueousliquid.
 5. The concentrated liquid flavoring according to claim 1,wherein the flavoring has a pH of about 5.0 to about 5.2.
 6. Aconcentrated liquid flavoring having reduced water activity, theconcentrated liquid flavoring comprising: about 10 to about 45 percentwater; about 3 to about 40 percent flavor component; and at least about40 percent sweetener, wherein the flavoring has a water activity of lessthan about 0.84.
 7. The concentrated liquid flavoring according to claim6, wherein the flavoring has a water activity of less than about 0.76.8. The concentrated liquid flavoring according to claim 6, wherein theflavoring further comprises less than about 30 percent non-aqueousliquid.
 9. The concentrated liquid flavoring according to claim 6,wherein the flavor component comprises one or more flavor keys and thetotal amount of flavor key in the concentrated liquid flavoring is about0.1 to about 10 percent flavor key by weight of the flavoring.
 10. Theconcentrated liquid flavoring according to claim 6, wherein theflavoring has a pH of about 5.0 to about 5.5.
 11. A concentrated acidicliquid flavoring having reduced pH, the concentrated liquid flavoringcomprising: about 10 to about 45 percent water; about 3 to about 40percent flavor component; and less than about 2.0 percent acidulant, theamount of acidulant effective to provide the concentrated liquidflavoring with a pH of about 3.8 to about 4.5.
 12. The concentratedliquid flavoring according to claim 11, wherein the flavoring furthercomprises less than about 30 percent non-aqueous liquid.
 13. Theconcentrated liquid flavoring according to claim 11, wherein the flavorcomponent comprises one or more flavor keys and the total amount offlavor key in the concentrated liquid flavoring is about 0.1 to about10.0 percent flavor key by weight of the flavoring.
 14. The concentratedliquid flavoring according to claim 11, wherein the flavoring has a pHof about 4.0 to about 4.5.
 15. The concentrated liquid flavoringaccording to claim 11, wherein the flavoring has a pH of about 4.0 toabout 4.2.
 16. The concentrated liquid flavoring according to claim 11,wherein the acidulant comprises sodium acid sulfate.